Monday Morning in the Kitchen: Blackberry Pie

One of the reasons I decided on "Monday Morning in the Kitchen" was so I could share recipes with my children.  I asked my oldest daughter what recipe she would like to see, and she immediately said, "Blackberry pie!  We ate that all the time when I was little."

I don't remember fixing pies "all the time," but we did live in Washington state, where wild blackberries are abundant. Unfortunately, I no longer have access to a blackberry patch, so I had to purchase berries to use in this pie.  If only there were such a thing as tumbleweed pie. . . 

Blackberry Pie

Preheat oven to 375°.

Crust:

Combine 2 cups flour and 3/4 teaspoon salt.  Cut in 2/3 cup softened (but not melted) butter.  Combine 2 teaspoons apple cider vinegar, 1 egg, and 3-1/2 tablespoons cold water.  Mix well, then add to flour mixture.  Stir until combined and dough forms a ball.   

Tear off a piece of plastic wrap (roughly the size of a 9-inch pie tin), roll half of the dough into a ball, and place the ball on the plastic wrap.  Cover with another piece of plastic wrap.  Now roll the dough out.  It won't stick to the rolling pin nor the countertop, and it is easy to peel off the plastic wrap.  

Put the rolled-out crust into a 9-inch pie tin.  The remaining dough will be used for the top crust.

Filling:

Combine 6 cups washed and drained fresh blackberries, 1-1/2 cup sugar, 1/3 cup flour, 1 teaspoon lemon peel, and 2 teaspoons vanilla.  Stir gently but thoroughly,  until the berries are no longer white with flour/sugar.  Place on top of bottom crust, then roll out top crust and put it on top of the fruit. (You can also dot the top of the fruit with butter before adding the top crust, but I forgot to do that this time.)  Vent the pie by cutting a design into the top crust.

Protect the edge of the pie crust with a pie shield or strips of foil.  Bake for 50 minutes, then remove pie shield and bake for 20 minutes more.  (I like to put a cookie sheet on the rack below the rack my pie is on, to catch any juicy drips.) 

Now the hard part:  Let the pie cool for an hour or so before slicing, to allow the filling to gel a bit.  (I routinely ignore that step.)  Enjoy warm with vanilla ice cream. 

Thanks for seasonal delights.


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